![]() ![]() On the basis of brewing soy sauce, seafood and the concentrated juice of vegetables and fruits are added, which not only reduces the salinity to the maximum, conforming to the healthy lifestyle of salt reduction, but also greatly improves the taste after cooking. Its main ingredients are brewing soy sauce, kelp concentrate, anchovy concentrate, fructo-oligosaccharides, mixed-vegetable concentrate, apple concentrate, pear concentrate, yeast extract, and water. US condiment brand OhSaucy has launched a vegetable soy sauce, which can be used as an alternative to traditional soy sauce. In addition, there are herb soy sauce, mustard soy sauce, Rosmarinus officinalis health-care soy sauce, and other soy sauce related products that have been patented. Ground Toona sinensis was added to soy to make a slurry, which was soaked in a closed container for more than 2 h, and finally, the soy sauce with a strong Toona sinensis flavor was filtered out. Ma provided a processing method of Toona sinensis soy sauce. reported a unique-flavor soy sauce containing vegetables such as mustard, broccoli, cabbage, and Chinese cabbage. Ok added beef broth, fruit juice (brewed from apples and jujubes), and vegetable juice (brewed from garlic, kelp, onion, ginseng, and ginger) into soy sauce to produce a soy sauce mixture. The preselected fruits and vegetables were washed, chopped, mixed with various spices, and boiled with water, followed by mixing with fermented soy sauce raw juice for thermal treatment to obtain the fruit and vegetable health soy sauce. ![]() Gong reported a kind of fruit and vegetable health-care soy sauce. Seong and Woong proposed a kind of Allium hookeri soy sauce, in which the addition of Allium hookeri improved the storage performance and antioxidant effect of the soy sauce. Although no relevant research articles have been reported so far, some patents have been published. It is worth noting that some vegetable soy sauce is attracting the attention of various condiment manufacturers and consumers. In recent years, a variety of flavors of soy sauce have been developed, such as steamed fish soy sauce, seafood soy sauce, shiitake mushroom soy sauce, oak mushroom soy sauce, Hericium erinaceus fermented soy sauce, iron-fortified soy sauce, etc. ![]() Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers. The mixed soy sauce with a ratio of 1:2 ( v/ v) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 ( v/ v) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health.
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